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  • Writer's pictureThe Ideal Team

Beef Pot Pie

October in Ontario is a month of vegetable abundance! From artichokes to zucchini, there are flavours for all to enjoy!

In this week's recipe, we are featuring a heart-warming beef pot pie full of the season's best ingredients, such as carrots, onions, potatoes, and mushrooms!

Nutrition Facts!

  • Potatoes are an excellent source of potassium, a good source of Vitamin C and a source of fibre and folacin.

  • Low in calories, carrots are an excellent source of beta carotene, converted in the body to Vitamin A and a source of folacin and fibre.

  • Mushrooms are a source of Vitamin C, riboflavin, niacin, folacin, and fibre. A 2/3 cup serving contains only 12 calories.

Beef Pot Pie

Serves 10 - 12

Recipe Adapted from Foodland Ontario


  • 2 lb (1 kg) Ontario Beef Stewing Cubes

  • 1/2 cup (125 mL) all-purpose flour

  • 1 tsp (5 mL) each salt and pepper

  • 3 tbsp (45 mL) vegetable oil

  • 2 Ontario Onions, diced

  • 3 Ontario Carrots, diced

  • 2 cloves Ontario Garlic, minced

  • 2 cups (500 mL) sodium-reduced beef broth

  • 1-1/2 cups (300 mL) dark lager

  • 1 can (5.5 oz/156 mL) tomato paste

  • 2 tbsp (25 mL) Worcestershire sauce

  • 1 tsp (5 mL) dried thyme leaves

  • 1/4 tsp (1 mL) hot sauce

  • 1 bay leaf

  • 2 Ontario Potatoes, peeled and diced

  • 1 cup (250 mL) Ontario Mushrooms, quartered

  • 1 sheet (225 g) frozen butter puff pastry, thawed

  • 1 Ontario Egg Yolk


  1. Combine beef, flour, salt and pepper, toss to coat beef well; set aside.

  2. In a large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions and cook for 5 minutes, stirring often. Remove to Dutch oven. Increase heat to medium-high; add remaining oil.

  3. Brown beef in batches and add to onions; reserve flour. Add carrots and garlic to the skillet; cook for 3 minutes over medium heat. Stir in reserved flour; cook for 1 minute.

  4. Add broth; bring to a boil, stirring well. Stir in lager, tomato paste, Worcestershire, thyme, hot sauce and bay leaf; bring to a boil, stirring occasionally. Pour over the beef mixture; bring to a boil.

  5. Cover and bake in 350°F (180°C) oven for 1 hour and 15 minutes, stirring occasionally.

  6. Stir potatoes and mushrooms into the mixture; cover and bake for 45 minutes. Remove the bay leaf.

  7. Spoon beef mixture into a 12-cup (3 L) casserole dish.

  8. Roll out puff pastry to fit the top of the dish with a 2-inch (5 cm) overhang. Place on top, pushing excess pastry down inside the dish. Cut a few steam vents. Stir egg yolk with 1 tbsp (15 mL) cold water and brush over top.

  9. Bake in 400°F (200°C) oven until golden, about 20 minutes.


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